This healthy Buffalo chicken shepherd’s pie is crowned with a mixture of mashed potatoes, cauliflower, and blue cheese for loads of traditional Buffalo flavor in every bite.
I have a pretty serious obsession with Buffalo chicken. I’d never turn down some good, old-fashioned chicken wings, but I also love incorporating that classic flavor into other recipes – from buffalo chicken meatball subs to baked buffalo chicken taquitos. I even have a whole Pinterest board dedicated to all things Buffalo!
Earlier this year, I was sitting on the couch watching TV when the idea of a Buffalo chicken shepherd’s pie topped with blue cheese mashed potatoes popped into my head. And once it got in there, I couldn’t get it out!
I’ve been waiting for the perfect day to share it, and today – Pi Day – is that day. Because Buffalo Chicken > Pie > Math. Right?
This Buffalo chicken shepherd’s pie is such a fun twist on traditional shepherd’s pie! The filing is made with ground chicken breast, carrot, and celery that’s cooked with a generous splash of Buffalo sauce. The Buffalo flavor isn’t overbearing and the pie isn’t too spicy, so it’s a hit with kids and adults alike. (If you want it to be spicier, you can serve additional Buffalo sauce at the table.)
The filling is topped with potatoes mashed with cauliflower and blue cheese. The cauliflower is a sneaky way of adding another vegetable to the shepherd’s pie, but I also love the flavor that it gives the potatoes.
Buffalo chicken + carrots + celery + blue cheese = one super delicious Buffalo chicken shepherd’s pie!
- 4 Russett potatoes, peeled and chopped
- 1 cup cauliflower florets
- 1/2 cup milk (or non-dairy milk of your choice)
- 1/2 cup blue cheese crumbles1 onion, chopped
- 4 carrots, peeled and chopped
- 4 celery ribs, peeled and chopped
- 1 pound ground chicken
- 3 tablespoons all-purpose flour
- 3/4 cup low sodium vegetable broth
- 1/4 cup Buffalo sauce
- In a large pot, cover the potatoes with cold water. Bring to a boil and cook for 15 minutes. Add the cauliflower florets and boil another 5 minutes, or until the potatoes are soft. Drain, then mash with the milk. Stir in the blue cheese.
- Meanwhile, add the onion to an ovenproof skillet set over medium heat. Sprinkle with salt; cook 3 minutes, until softened.
- Add the carrots and celery; cook 3 minutes. Add the chicken and cook 5 minutes, or until cooked through. Stir in the flour.
- Add the vegetable broth and hot sauce. Simmer 10 minutes, or until the sauce is thick. Remove from heat.
- Use a spatula to spread the chicken mixture evenly in the pan. Top with the mashed potatoes.
- Bake for 30 minutes, or until the potatoes begin to brown.